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对食管黏膜组织沿轴向分别以不同的延伸率进行延伸,再通过往复摩擦试验近似模拟内镜前端进入食管的过程,研究了食管黏膜组织在不同轴向延伸率伸长下的摩擦性能变化.结果表明:从轴向无延伸到延伸率达到80%时,内镜前端与食管黏膜组织间的摩擦运行行为从食管黏膜组织只发生弹性变形的黏着状态变化到黏着和滑移的混合状态,摩擦阻力和能耗增大,摩擦系数增加.食管黏膜组织的摩擦学性能与其表面结构和力学性能密切相关.在沿轴向延伸率逐渐增加的延伸状态下,食管黏膜表面的皱褶被拉平,维持黏液润滑的特性变差;随着食管黏膜组织轴向延伸率的增加,黏膜组织的弹性模量增加,抵抗摩擦变形的能力增强,摩擦阻力增大.研究结果为临床胃镜诊疗的安全操作提供了理论依据.
The esophageal mucosa was extended at different extents in the axial direction. The reciprocal friction test was used to simulate the process of the endoscope into the esophagus. The changes of the frictional properties of esophageal mucosa under different axial elongation were studied. The results showed that the frictional behavior between the anterior end of the endoscope and the esophageal mucosa changed from the elastic state of the esophageal mucosa only to the state of adhesion and slippage when extending from no extension to 80% elongation. The friction The resistance and energy consumption increase, and the friction coefficient increases.The tribological properties of esophageal mucosa are closely related to the surface structure and mechanical properties of the esophageal mucosa.When the elongation along the axial direction is gradually increased, the folds of the esophageal mucosa are leveled and maintained With the increase of the axial elongation of mucosal tissues, the elastic modulus of mucosal tissues increases, the ability to resist the frictional deformation increases, and the frictional resistance increases. The results provide the safe operation of clinical gastroscopic diagnosis and treatment Theoretical basis.